Sobre esta receta

El bocadillo de fiesta definitivo que agrada a todos — pequeñas salchichas para cócteles regordetas envueltas cómodamente en masa de croissant mantecosa y dorada. Crujientes por fuera, suave y sabrosas por dentro, estos clásicos cerdos en una manta se preparan en minutos y desaparecen aún más rápido. Perfectos para días de juegos, fiestas navideñas, o siempre que necesites un éxito garantizado con niños y adultos por igual.

Instrucciones

1. 1

   Preheat your Oven to ![375°F]. Line a large Baking Sheet with Parchment Paper or a Silicone Baking Mat.

2. 2

   Open the Crescent Roll Dough cans and unroll the dough onto a clean surface. Separate each can into the pre-cut triangles along the perforations — you'll have 16 triangles total from 2 cans.

3. 3

   Using a pizza cutter or sharp Knife, cut each triangle lengthwise into 3 smaller, narrower triangles. You should end up with about 48 thin triangles.

4. 4

   Pat the Cocktail Smokies dry with a paper towel — this helps the dough adhere and prevents steaming. Place one sausage at the wide base of each dough triangle.

5. 5

   Roll each sausage toward the pointed tip of the dough, wrapping snugly. Place seam-side down on the prepared Baking Sheet, spacing about 1 inch apart.

6. 6

   Brush the tops of each wrapped sausage generously with melted Butter. Sprinkle with Everything Bagel Seasoning or Flaky Sea Salt, if using.

7. 7

   Bake for 12–15 minutes, until the crescent dough is puffed and deep golden brown. Check the undersides — they should be golden, not pale. Rotate the pan halfway through if your Oven runs unevenly.

8. 8

   Remove from the Oven and let cool for 2–3 minutes before serving. Arrange on a platter and serve warm with Yellow Mustard, Ketchup, or Honey Mustard for dipping.